Pear Cooking Class Recipes
- 18-20 pears; peeled, cored, and cut into 1-inch pieces
- 1 cup water
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.
Pear Tart with Goat Cheese, Rosemary and Honey
- 1 sheet of frozen puff pastry, thawed
- 2 pears, cut into 1/4 inch slices
- 1/4 cup lemon juice
- 4 ounces goat cheese
- 2 teaspoons sugar
- 2 tablespoons honey
- 6-8 grinds of fresh cracked pepper
- 2 tsp fresh rosemary leaves, chopped
Preheat the oven to 450° F. Line a cookie sheet with parchment paper.
Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices neatly in rows on top of puff pastry. Sprinkle the tart with the chopped rosemary and cracked pepper.
Top the tart with sugar and bake for 20 minutes until the pastry sheet is golden brown.
Cool for 5 minutes then drizzle honey over top.
- 4 litres water
- 1 litre sugar
- 18 Bosc pears; peeled, cored, and halved
- 2 cinnamon stick
- 1 teaspoon whole cloves
- 1 star anise
- 3 pods cardamom
1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, about 10 minutes, depending on the ripeness of the pears.
4. Remove from heat and let the pears cool in their liquid.
Pear and Cinnamon Cake
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs, beaten
- 1 cup canola oil
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 4 cups peeled and diced pears
In a large bowl, whisk together sugars, eggs, and vanilla until light and fluffy. Add oil, and whisk together well. With a wooden spoon or spatula, stir in dry ingredients including flourm salt, baking soday and cinnamon. Carefully fold in the diced pears.
Pour in a greased 9 x 13 inch pan or springform pan.
Bake at 350 degrees for 45 minutes and remove.
In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
Pour over cake and return to oven for 4 minutes.